Inulin is the prebiotic found in vegetables which is good replacement of Fat and Sugar in Food Industry.

1. INULIN – ONE
STEP TOWARDS
HEALTHY
LIFESTYLE
 By Sanika Marathe

2.  WHAT IS INULIN?
 HOW IS INULIN PROCESSED?
 SIGNIFICANCE USAGE OF
INULIN
 SIGNIFICANCE OF INULIN IN
HUMANS
 APPLICATIONS OF INULIN
 STABILITY OF INULIN
 DOSAGE PER PERSON SOME DE-
MERITS OF INULIN
 WHY INULIN FOR US
 INULIN Vs SUGAR
 IMPORTANCE OF INULIN IN
FOOD INDUSTRY
I N D E X . . .

3.  Inulin is the starchy substance which is normally
found in roots. It is kind of energy reservoir of plants.
 Belongs to dietary fibre known as Fructans.
 In food industry, Inulin helps with fat as well as sugar
replacement. It can be used to fortify foods with fibre
with no sensory effects on the original product, to
improve the flavour and sweetness of low calorie
foods and to improve the texture of fat-reduced foods.
WHAT IS INULIN?

4.  The manufacturing process for Inulin is rather similar
to that of sugar extracted from sugar beets.
HOW IS INULIN PROCESSED?
Raw material
(Chicory
root)
Harvestig Sliced
Washed by
potable water
Extraction
process
Hot water
diffusion
PurificationDrying

5.  Inulin decreases the body's ability to make certain kinds of
fats as it goes in bowel than digested in stomach.
 It helps for high blood fats, including cholesterol and
triglycerides. Even for weight loss, constipation, diarrhoea,
and diabetes.
 Regarding constipation in some children, adults, and elderly
people, Inulin increases the number of stools by up to about
one per week. It also helps to make stools softer.
 It also helps in calcium absorption which aids people
suffering from celiac disease, calcium deficiency.
SIGNIFICANCE USAGE OF INULIN

6.  Because of the β(2,1) linkages, Inulin is not digested
by enzymes in the human alimentary system,
contributing to its functional properties:
 Reduced calorific value
 Dietary fiber
 Prebiotic effect
 An energy source at 1.5 calories per gram
SIGNIFICANCE OF INULIN IN HUMANS

7.  Being sugar, fat replacer Inulin has very broad usage
in all industries including Food and Beverage, Dietary
Supplements, Pharmaceutical, Other.
 As it also works as prebiotic (food for prebiotic) and
helps in calcium absorption; it is increasingly used in
new development in food industry for drinks,
yoghurts, baked goods, fillings and table spreads.
 At particular proportion, Inulin helps in masking the
aftertaste of Aspartame or Acesulfame K.
APPLICATIONS
OF INULIN

8.  Inulin chemical stability decreases in an acidic environment at pH
 4 due to the heating time and temperature increase but neutral
and alkaline no effects observed.
 Inulin may degrade when heated above 100°C.
 Inulin received no-objection status as generally recognized as
safe (GRAS) from the US Food and Drug Administration (FDA),
including long-chain Inulin as GRAS.
 Its solubility is higher than the classical fibres. When thoroughly
mixed with liquid, Inulin forms a gel and a white creamy
structure, which is similar to fat.
STABILITY OF INULIN

9.  Adults are recommended 12-40 grams per day for
up to 4 weeks for constipation.
 People having diabetes can go for 10 grams per
day for 8 weeks. Drinking 30 grams of Inulin-
containing milk powder dissolved in water before
breakfast and 15 grams dissolved in water before
dinner has been used for 12 weeks.
D O S A G E P E R P E R S O N

10.  The usual dose of Inulin is about 14 grams daily for
high levels of fats called triglycerides in the blood
(hypertriglyceridemia).
 For obesity it is 10-30 grams per day for 6-8 weeks.
 But for children facing constipation and obesity
dosage is rather less which is 4 grams per day for 6
weeks and 8 grams per day for 16 weeks.
D O S A G E P E R P E R S O N

11.  Inulin is possibly safe when taken by mouth in adults
when used appropriately.
 The most common side effects occur in the stomach.
They may include gas, bloating, diarrhoea,
constipation, and cramps. These side effects are more
severe at high doses of Inulin (more than 30 grams).
 Inulin is possibly safe in pregnant and breast-feeding
women when consumed in food.
SOME DE-MERITS OF INULIN

12.  Inulin is possibly safe in children when taken by mouth
as a medicine, short-term.
 So far, FDA hasn’t authorized a health claim for Inulin
and digestive health, but other claims may be
permissible. Inulin products often run
structure/function claims such as Inulin is a prebiotic
fibre that helps promote digestive health by
stimulating the normal, beneficial bacteria in the
digestive tract.
SOME DE-MERITS OF INULIN

13.  Inulin is greatly used in processed foods because of its
unusually adaptable characteristics:
 Can be used to sugar, fat, and flour as its flavor ranges
from bland to subtly sweet (about 10% of the sweetness
of sugar/sucrose).
 Inulin contains 25-35% of the food energy of
carbohydrates (starch, sugar)
W H Y I N U L I N F O R U S

14. I N U L I N Vs S U G A R
Sr.
No.
Sugar/ Sucrose Inulin
1 Sugar can boost energy but
for short term
Inulin acts as an energy reservoir;
therefore, has long term effect
2 Excess sugar can cause
nausea, diarrhoea and gastric
problems.
Inulin gives preventive measure for
nausea, diarrhoea and gastric
problems when consumed in
prescripted amount.
3 Each gram of Sugar provides
4 calories
Each gram of Inulin provides 1.5
calories which is one third the
calories of sugar.

15. I N U L I N Vs S U G A R
Sr.
No.
Sugar/ Sucrose Inulin
4 The glycemic index (GI) for
Sucrose is 65.
The glycemic index (GI) for
Inulin is 0 which makes it
suitable for people suffering
from Diabetes.
5 The pathogenic bacteria rely on
sugar and refined carbohydrates
for food. A diet high in sugars
throws off the delicate balance
within the microbiome, and
changes within the gut can
happen quickly.
It is prebiotic and has been
shown to promote the growth
of beneficial bacteria in the
colon.

16. I N U L I N Vs S U G A R
Sr.
No.
Sugar/ Sucrose Inulin
6 Sugars play a major role in
defining the bulk (volume)
and texture (mouthfeel) of
foods.
Inulin adds bulk and texture to
processed foods but also imparts
fibre content with keeping calorie
count low.
7 Sugar can lead to weight gain,
blood sugar problems and an
increased risk of heart
disease, among other
dangerous conditions.
Inulin has medicinal properties. It
has been shown to reduce high
levels of triglycerides. These are
fats which have been linked to
heart disease. Also useful in the
treatment of constipation,
particularly in elderly people.

17. I N U L I N Vs S U G A R
Sr.
No.
Sugar/ Sucrose Inulin
8 Sweetness index of Sugar is 1. Sweetness index of Inulin is 0.1.
7 Price of Sugar is affordable. Price of Inulin is 3 times that of
Inulin.
8 Refined sugar is obtained by
extracting natural sugar from
foods like sugar cane, sugar
beets, or corn.
Good sources of Inulin are Chicory
root, Jerusalem artichoke, Leek,
Asparagus, Wheat bran and also
Bananas.

18.  Today's consumers hold high standards for the foods they
consume. They demand foods that taste great, provide
added health benefits and should be affordable.
 The desire of consumers to look good and stay healthy is
referring them to food preparation, weight loss or disease
prevention which are leading concerns.
 After the analysis, Inulin market should to be grown at
8.95% during the period of 2018-2023.
IMPORTANCE OF INULIN IN FOOD INDUSTRY

19.  Some of the prominent players in the global Inulin market
are Cosucra (current turnover - €80 million), Jarrow
Formulas (current turnover - 100 million USD),
Novabiorubber (current turnover – 15000 USD), Now Foods,
Green Labs LLC, and others.
 The Food & Beverage industry shares the largest global
Inulin market with around 65% in 2014.
 The Global Inulin market is valued at 290 million USD in
2018 and will reach 360 million USD by the end of 2025.
IMPORTANCE OF INULIN IN FOOD INDUSTRY